Effect of Different Heat-Treated Ultrafiltration (UF) Retentates with Altered Protein-to-Fat Ratios on Physicochemical and Sensory Properties of UF White Cheese

Year 2024, Volume: 22 Issue: 4, 244 - 252, 31.12.2024

Mustafa Demiral Firuze Ergin , Ahmet Küçükçetin

https://doi.org/10.24323/akademik-gida.1609151

Abstract

In this study, ultrafiltration (UF) white cheese samples were manufactured using UF retentate, which had been heat-treated at different temperatures (75°C and 85°C for 15 s) and had altered ratios of protein-to-fat (P/F) (0.8, 0.7, and 0.6). The physicochemical and sensory properties of UF white cheeses during storage (90 days) were determined. White cheese manufactured from UF retentate with a P/F ratio of 0.6 had higher fat and lower protein contents than those with the P/F ratios of 0.7 and 0.8. Treatment temperature significantly influenced the pH and titratable acidity values of UF white cheeses. The highest hardness and chewiness values and the lowest adhesiveness values were determined in UF white cheese with P/F ratios of 0.8 and heat-treated at 85°C. During storage, the L*, a*, b*, and ΔE* values of white cheeses varied between 94.51 and 98.34, -0.77 and -0.06, 7.78 and 10.13, and 10.61 and 13.00, respectively. The use of high-fat-content ultrafiltered retentate subjected to high temperatures in the manufacture of white cheeses had a positive effect on overall acceptability scores.

Keywords

Cheese, Membrane filtration, Texture

Farklı Isıl İşlem Görmüş ve Protein-Yağ Oranları Değiştirilmiş Ultrafiltrasyon (UF) Retentatlarının UF Beyaz Peynirin Kimyasal, Fizikokimyasal ve Duyusal Özellikleri Üzerine Etkisi

Abstract

Bu çalışmada farklı sıcaklıklarda ısıl işlem uygulanan (75°C ve 85°C’de 15 s) ve protein yağ oranı değiştirilmiş ultrafiltrasyon (UF) retentatları kullanılarak beyaz peynir örnekleri üretilmiştir. UF beyaz peynir örneklerinin fizikokimyasal özellikleri ve tüketici kabulü 90 günlük depolama süresince belirlenmiştir. Protein/yağ oranı 0.6 olan UF retentattan üretilen peynirler, protein/yağ oranı 0.7 ve 0.8 olan UF retentatlardan üretilen örneklere göre yüksek yağ ve düşük protein içeriğine sahiptir. Isıl işlem sıcaklığı, beyaz peynirlerin pH ve titrasyon asitliği değerlerini istatistiksel olarak önemli düzeyde etkilemiştir. En yüksek sertlik ve çiğnenebilirlik ile en düşük yapışkanlık değerleri protein/yağ oranı 0.8 olan 85° C’de ısıl işlem görmüş UF retentantlardan üretilen beyaz peynirlerde belirlenmiştir. Depolama süresince, beyaz peynirlerin L*, a*, b* ve ΔE* değerleri sırasıyla 94.51-98.34, -0.77 - -0,06, 7.78-10.13 ve 10.61-13.00 arasında değişmiştir. Beyaz peynirlerin üretiminde yüksek ısıl işlem sıcaklıklarına tabi tutulan yüksek yağ içeren UF retentant kullanımı genel kabul edilebilirlik puanları üzerine olumlu bir etkiye sahiptir.

Keywords

Peynir, Membran filtrasyon, Tekstür

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